Golden Goat Cheese and Olive Triangles
I do like to keep things simple sometimes, and this recipe is about as simple as it gets.
Yield: 30 trianglesPrint this recipe
12 ounces fresh goat cheese
1/2 cup black olive paste or tapenade
1 package frozen phyllo dough, about 20 sheets
Extra virgin olive oil
1. Defrost the phyllo dough overnight in the refrigerator.
2. Preheat the oven to 400 degrees F. Line a half sheet pan with parchment baking paper.
3. Place 1/4 cup of olive oil in a small bowl and ready a pastry brush. Refill as necessary while making the triangles.
4. Unroll the phyllo dough and align the sheets. Cut 3 strips, 3 inches wide the short length of the dough. Stack the strips and cover with a barely damp cloth to keep moist. Wrap the remaining dough in plastic and refrigerate or freeze for later use.
5. Slide one strip of phyllo off the stack and brush lightly with olive oil. Place another strip on top and brush again. At the bottom of the strip place 1/2 teaspoon of olive paste and about 1 tablespoon of goat cheese. Press to flatten slightly.
6. Grab the bottom right corner of the phyllo strip and fold it across the top of the goat cheese so it forms a triangle when the edges are aligned. Flip the triangle up to fold it over, like folding a flag. Continue folding the triangle over on itself until you reach the top of the strip. Tuck extra dough under and place the triangle seam side down on the prepared sheet pan. Brush with more olive oil, then sprinkle with a little salt. Repeat with the remaining strips. Space the triangle 1 inch apart to bake.
7. Triangles may be frozen on the tray and then gathered and placed in a bag for later use. To bake immediately, place the tray of triangles in the oven. Bake for 15 minutes. Turn the tray around and bake another 15 minutes or until the triangle are golden brown.
8. To bake frozen triangles, preheat the oven to 400 degrees F. Place the frozen triangles on a parchment lined tray and then place in the oven immediately. Bake until golden, about 40 minutes.